In this study; bifighurts were produced from goat milk (A), mixtures of 70% cow - 30% goat milk (B), 50% goat - 50% cow milk (C), and stored 14 d at +/- 4 degrees C. Two concentration methods, ultrafiltration (UF) and skim milk powder addition (MP), were applied to milk mixtures. The resulting 6 different bifighurt samples were analysed on some chemical, physical, microbiological and sensory properties at day 1, 7 and 14 of storage. Effects of storage period, milk kind and concentration method on physicochemical properties of samples were investigated statistically. The effect of storage period on pH, penetration and whey off values of bifighurts was significant (p > 0.05), but had no effect on total solids, fat and protein contents (p < 0.05). Significant differences were found in total solids and fat contents of bifighurts (p > 0.05), but not in acidity (degrees SH) and pH (p < 0.05) in respect to milk kind used. During storage Streptococcus salivarius ssp. thermophilus and Bifidobacterium bifidum counts of UF-bifighurts were lower than those of MP-bifighurts. However, all samples contained > 10(5) g(-1) viable cells of these microorganisms. According to sensory evaluation, MP-bifighurts had higher scores than UF-bifighurts. Bifighurt made from 50% goat and 50% cow milk by skim milk powder addition resulted as outstanding in its physicochemical, microbiological or sensory properties.